PAMPERED CHEF OFFICIAL WEBSITE RECIPES

Steps:

• For the crust, combine the graham cracker crumbs, butter, and sugar in small bowl; mix well. Press the crumb mixture evenly into the bottom of the Springform Pan.For the filling, beat the cream cheese in a large mixing bowl until smooth. Add the cornstarch, vanilla, eggs, and sugar; beat with an electric mixer on medium speed just until incorporated. Pour the filling over the crust and spread evenly. Cover the top of the pan with foil.Pour the water into the inner pot of the Quick Cooker. Place the wire rack into the inner pot with all three feet touching the bottom. Place the pan into the wire cradle and lower onto the wire rack. Lock the lid, select the DESSERT setting, and press START.When the timer is up, let the steam release naturally for 10 minutes, then press the steam-release button to release any remaining pressure. Press CANCEL.Carefully lift the pan out and remove the foil.* The center of the cheesecake should appear nearly set when you shake it gently. The center will firm as it cools. Wait for the cake to cool completely, then loosen the collar of the pan. Cover the cheesecake with foil or plastic wrap and refrigerate for 3 hours or overnight.For the sauce, combine the cornstarch and water in the inner pot of the Quick Cooker. Stir in the strawberries, sugar, and juice. Set the Quick Cooker to SEAR and press START. Cook uncovered for 3–5 minutes, or until slightly thickened, stirring frequently.** Press CANCEL. Remove the sauce and pour into a small bowl. Cover and refrigerate until chilled.Serve the cheesecake with the strawberry sauce.